Czech beef in tomato sauce with dumplings (Rajská omáčka s hovězím a knedlíkem)

1. Put the beef in a pot, cover with 1.5 litres of cold water, bring to the boil and skim, then simmer gently for 1.5 hours with 1 teaspoon of salt, the allspice and the bay leaves until tender. Lift out the meat, strain the broth and set aside.

2. Meanwhile make the dumplings: let the lukewarm milk froth with the yeast for 10 minutes, then knead with the flour, a pinch of salt, the egg and the diced bread rolls into a medium-firm dough and leave to rise for 1 hour. Shape into two rolls 6 cm thick and cook covered in boiling water for 10+10 minutes, turning once; lift out and prick immediately.

3. For the sauce, sweat the finely chopped onion and grated carrot, parsley root and celeriac in the butter for 10 minutes, then add the tomato purée and toast for 2 minutes.

4. Pour in about 700 ml of the broth, add the cinnamon and simmer gently for 20 minutes until the vegetables are completely soft. Blend with a stick blender into a silky, thick sauce; if it's too thick, thin with broth.

5. Season with the sugar and the remaining salt until sweet and slightly tangy – rajská omáčka is typically sweeter than Italian tomato sauce. Slice the meat and put it in the sauce for 5 minutes to warm through.

6. Slice the dumplings 1.5 cm thick and serve with the beef and plenty of sauce.

Tip: "Tomato sauce" (from the Czech rajské jablko, "apple of paradise") is a classic of Czech school canteens and Sunday lunches – cinnamon and allspice give it its distinctive, slightly Christmassy spicing; the leftover broth makes an excellent soup base.